Text 12373, 73 rader
Skriven 2007-02-27 00:40:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Pat Stockett
Ärende: Re: Hi!
===============
 -=> On 02-26-07  12:38,  Pat Stockett <=-
 -=> spoke to All about Hi! <=-

 PS> Hi Everyone,

  Hello and welcome back.  The echo has missed you, but not forgotten.

 PS> Long time no type. :)  I was so surprised the other day to 
 PS> find out I could get Cooking this way.  Now if I can only 
 PS> remember how I used to do it.  The uploading and so forth.  

   As I said to you in email, if you have questions ask --- either in
   email or here.   I, or many others, will be glad to help you out if
   needed.

 PS> That must be three computers ago.  And just in case the
 PS> rules haven't changed.   I've defrosted a chicken for 
 PS> dinner and can't decide what to do with it.   I'm between 
 PS> catchatore (sp?) and smoke cooking.  Only time will tell.   

   It's a bit cold here to go out on the deck and use my new smoker --
   but hopefully in a couple of months.

 PS> It's so good to know that many of you are still there.

  And many of them still remember you -- and welcome you back.  Make it
  a regular! :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Indian Corn Soup
 Categories: Soup, Stew
      Yield: 6 servings
 
      1 md Onion -- finely chopped
      2    Cloves garlic -- finely
           Chopped
    1/2 ts Dried thyme
      3 tb Unsalted butter
     20 oz Frozen corn
      3 c  Chicken broth
      1 ts Curry powder
      1 c  Coconut milk
      1 ts Sugar
      2 ts Lime juice
      2 tb Cilantro -- finely chopped
           Salt
 
  Cook the onion, garlic, and thyme in 2 tbsp butter in a 4 qt pot over
  medium heat about 10 minutes.  Add the corn and half the broth, cover
  partially, and simmer until the kernals are soft, about 15 minutes.
  Heat the remaining tbsp of butter in a small  saucepan over low to
  medium heat. Stir in the curry powder and heat gently for 1 minute to
  wake up its aroma, but be careful not to let it burn.  Remove the pan
  from the heat. Puree the corn mixture in a blender or food processor
  and then strain it through a food mill with a medium disk or a medium
  mesh strainer.  Add the rest of the broth to the strained mixture.
  Whisk the cooked curry, coconut milk, sugar, lime juice and cilantro
  into the soup a minute or two before serving.  Season with salt.
  
  Recipe By     : Splendid Soups
  
  From: Meg Antczak                     Date: 10-12  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:11:36, 27 Feb 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)